Porky Pie

As seen on the Chew this is my version of Michael Symon's (you can find his version here) Pork Pie. Like always, I can't make a recipe as instructed. So this is my take on his version. The fun thing about cooking is tweaking everything to your families liking. I have made a few recipes to a "T" but they are far and few in-between.

1 pound sausage (I used wild boar)
1 pound bacon, chunked
1/2 pound ham, chunked
1 medium onion, chopped
2 stalks celery, chopped
3-4 large baking potatoes, chopped
1 cup water
1 tablespoon parsley
1 tablespoon cilantro
1/4 teaspoon cayenne powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese, + a handful more to toss on top of filling
2 pie crusts to fit skillet, (top and bottom)
1 egg

In a stock pot or large skillet cook chunked bacon until crisp or desired doneness. Remove from pan. Remove bacon fat if it you like. (I left bacon fat in, because the sausage I used is very, very lean.) In same pan cook sausage, until no longer pink.

Add ham, bacon, onion, and celery. Cook for 3 minutes. Add chopped potatoes, water, parsley, cilantro, cayenne powder, paprika, salt, and pepper. Mix well, cover and cook for 10 minutes or until potatoes are al dente. Stir several times.

While the meat and potatoes are cooking this is a good time to make your pie crusts. I used a recipe from my Better Homes and Gardens New Cook Book copyright 1989. I've been using this no fail recipe for years now. Double Pie Crust recipe found here.

Preheat oven to 350 degrees. Roll out bottom crust and fit to skillet and spoon filling into pastry shell.

Add the extra handful of cheese if desired to the filling. Cover with top pastry shell. Roll edges, cut slits in top and brush with egg wash.

Bake in preheated 350 degree oven for 45 minutes or until top is golden brown. When done let rest out of oven for 10 minutes before serving.

This turned out better than I expected. It's also perfect for my husband as he is a meat and potatoes kind of guy. Three meats put him in hog heaven. You can serve this with a nice salad. However, this time I served it with creamed peas and it reminded me of something my grandmother would of put on the table. Nice rustic meal.


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A day lookin' at recipes

Today is one of those days that its just miserable outside and honestly I feel miserable with this sinus headache so today is the day I'm going to sift through this big can of magazines and unwrap and flip through  and see what I can find. My Granny, blessed me with this can of magazines a few months ago. I never imagined there would be so many. So this is what all was crammed in this can. As  you can see I'm going to be a busy girl for a few days looking through all of them. Not only that this gives me tons of ideas for storage for more cans later on down the road.

I'll share some good recipes soon as I get busy making some yummies from all these magazines. Have a wonderful Friday.

~ Farm Girl

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Pastry for single Crust Pie

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.Pin It

Pastry for Double-Crust Pie

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, roll remaining dough. Cut slits to allow stem to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.Pin It

Welcome December

Last night we hosted a dinner, with our friends the Lockhart's, which truly a late thanksgiving dinner. We had a good time and just got it in before December arrived. We all ate very well and rolled away from the table! Now here's to many more dinner parties as the December winds away.


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